After experiencing the light and delicious texture of the einkorn milt milano cookies, I knew I needed to start experimenting with a classic shortbread recipe.
However, my son (who is 2 right now) had other plans!
Chocolate Shortbread Cookies
As we mixed all the ingredients together for what I thought would be a classic shortbread cookie recipe, he kept saying "chocolate! chocolate!", so I gave in to his sweet little voice and added a bit of raw organic cacao... and I'm so glad I did!
These chocolate shortbread cookies turned out to be an instant favorite!
The rich flavor of the einkorn flour mixed with the deep warm flavor of the cacao to form a unique and delicious cookie. Add in the melt in your mouth texture of the whipped butter and sugar, and these are a no-brainer for any function where you want to impress!
I want to try making them with a little mint too... I bet that would be amazing!
Chocolate Shortbread Cookie Recipe
With just 4 ingredients, these cookies came together in less than 5 minutes. I also chose to pipe them into place, instead of spooning them, so they were in the oven in less than 7 minutes total!
Be sure to cream the butter and sugar together thoroughly before adding the other ingredients for the perfect shortbread cookie feel.
I found that these kept at room temperature for 3 weeks, though I'm sure they would actually last much longer! I had to hide one in the pantry to even test it that long... ;-)
Can these be made with regular flour?
Absolutely! As with all of my non-bread einkorn recipes, this recipe can be made with any wheat flour.
Just use the type of flour you prefer at a 1:1 ratio!
Chocolate Shortbread Cookies
- 1/2 cup butter room temperature
- 1/3 cup powered sugar I use this corn-free kind
- 1 cup einkorn flour
- 2 Tbsp raw cacao
- Vanilla extract
- Pinch of sea salt on top of each cookie
- Preheat oven to 325°
- Cream together butter and sugar.
- Add flour and cacao, mix until well combined.
- If mix is too stiff, add vanilla or a teaspoon of cold water.
- Add dough to a plastic bag, cut the tip off of the bag (1/2" wide). Pipe onto baking sheet in desired shape. The dough will self level as it bakes.
- Pierce each cookie 2x with a fork. Sprinkle on sea salt, if desired.
- Bake for 15-18 minutes, or until the edges are golden brown.
Store at room temperature for 3 weeks, or in the freezer for up to 6 months.
Hi…I just made these choc shortbread cookies. These taste great! However they are very dry. So, I need help. I creamed a salt free butter and powdered sugar. Then I mixed in with elec hand mixer the flour and cacao. My oven was very hot when I put in the oven because I had made muffins prior to the cookies.
Should I use salted butter? Should I mix in the flour and cacao by hand instead of elec hand mixer? Sift the dough?? (I used Einkorn all purpose.) Is the dough supposed to be very stiff after all is mixed? It was for me so I added at least 2+ tsp water.Then I baked for 17 min.
Thank you in advance for your response.
Hi Brenda! This recipe is kind of a “cheater shortbread” recipe, meaning that it doesn’t follow traditional shortbread rules.
It skips the need for cold butter, resting in the fridge, and cutting the dough.
However, that may be why your cookies turned out a little dry. Mine don’t, but shortbread is notoriously finicky!
I would try simply resting the dough in the fridge for about 2 hours after finishing the dough. Then cut slices and bake, instead of piping the dough.
If that doesn’t fix the issue, let me know. I have a few other ideas, but one thing at a time, right? :-)
Thank you for your response. I made them again today and they were not dry.. I sifted the flour and hand mixed the floor and cacao this time. And, I cooked for less time. They taste amazing but still do not look as nice as your pic! :)
Oh, good! I’m so glad!! Whoo hoo!! Yeah, I’m not sure even I could make them look that nice again. Ha! Whenever I have a “nice looking” batch of something I make a lot, I take pictures right away… that’s the life of a blogger!
Anyway, thank you so much for the update and I’m so glad you made them again with success!